Grandma Giovanna’s Meat Ragù and let’s go back in time, obviously no less than fifty years ago. I remember Sundays when everyone gathered for lunch at the grandparents’ house. She, Grandma, would start very early in the morning to prepare the ragù with which she would dress the egg fettuccine, naturally always prepared by her. In her wood-fired kitchen, it was a celebration. I was little and naturally have few memories. To prepare this simple ragù I asked my sisters for help; I obviously tried to make the dish as much as possible in the manner of Grandma Giovanna. With the ragù with meat, you could also dress other types of pasta like rigatoni, penne or spaghetti and with the béchamel sauce you can then prepare lasagna. If you prefer a white ragù, all you need to do is remove the tomato and naturally replace it with white wine.

Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare the meat ragù

9 oz beef (ground)
9 oz pork (ground)
3.2 cups tomato puree
1 carrot
1 onion
1 stalk celery
2 leaves bay leaves
1 tsp fennel seeds
1 pinch nutmeg
1 glass white wine
2 tbsp extra virgin olive oil
1 tsp salt

Tools

Pan
Chopper
Ladle

Preparation

Blend the carrot, celery, and onion in the chopper. Put the mixture in the pan with two tablespoons of oil.
Add the mixed ground meat and let it brown, add the bay leaves, fennel seeds, and a pinch of nutmeg, deglaze with white wine after browning the meat well, add the tomato.
Cook for 2 hours on low heat. Stir often to prevent the ragù from sticking to the bottom.
After the cooking time, your meat ragù is ready.
Grandma Giovanna’s meat ragù is ready to be enjoyed with some good homemade egg fettuccine. You will find the recipe for homemade egg fettuccine on my blog.giallozafferano.it/vaipinacucina.

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